Dublin coddle is a traditional Irish stew that is warm, cozy and loaded up with sausage, bacon, and potatoes. It is cooked low and slow and will make your entire house smell incredible. Serve it for St. Patrick's Day or any day of the year when you are in the mood for something extra comforting.
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Instructions
Preheat your oven to 300°F (145°C).
In a large skillet, cook the chopped 8 slices bacon over medium heat until crispy. Then, remove it using a slotted spoon and set it aside.
Add the 1 lb pork sausage in the same skillet and cook them over medium heat until they are browned on all sides. Then, remove them from the skillet and cut them into bite-sized pieces.
In a large oven-safe pot or Dutch oven, layer the sliced 4 large potatoes and 2 large onions, then add the sausage and bacon pieces on top.
Pour the 2 cups chicken broth over the ingredients in the pot, add the 3 bay leaves, and sprinkle the chopped 2 tablespoon fresh parsley over everything. Season with ½ teaspoon each, salt & pepper.
Cover the pot with a lid and bake in the preheated oven at 300°F (145°C) for about 2 hours, or until the potatoes are tender and the flavors have melded together. Remove the bay leaves and serve immediately.
Notes
For even more flavor, try using Irish-style bacon, also known as back bacon, instead of regular bacon.
You can also add in other ingredients like carrots or turnips for more texture and flavor.
If you like a thicker broth, mix a tablespoon of flour with a little bit of water and add it to the pot before baking.
The bacon and sausage make this a relatively salty dish, to begin with. Make sure you taste it before adding any additional salt!
To store: Keep any leftovers in a sealed container in the refrigerator for up to 4-5 days.
To freeze: Store in an airtight freezer container for up to 3-4 months. Thaw in the fridge overnight before reheating.
To reheat: Leftovers can be reheated in a skillet on the stove top over medium heat, or in the microwave in 1-minute increments until heated through.